The Florxan

I was born and raised in Texas but moved to Florida to marry my husband. So I really wanted to bring some heat and flavors from Texas combined with the refreshing and coolness from Florida’s beaches. Hints the name Florxan.

Ingredients:

2 packages of Hawaiian Hamburger buns

2 Large Beef Steak Tomatoes

1 Head of Green Leaf Lettuce

1 pound of Bacon

1 pound of Colby Jack cheese, shredded thick

3 Large Jalapenos grilled, de-veined, and chopped

4 Medium Yellow onions, sliced to make rings

3 Large Ripe Avocados, mashed

2 pounds 80/20 Ground Beef

6 tablespoons of Worcestershire Sauce

1 tablespoon + 1 teaspoon Garlic Powder

1 tablespoon Onion Powder

3 Eggs

¾ cup Bread Crumbs

¾ cup of Mayonnaise

1 tablespoon Chili Powder

¼ cup of Olive Oil

Instructions:

Step 1:
The most important thing to do is manage you time, so always start with the item(s) that will take the longest or that needs to cool and to wash your hands. In this case start with the pound of bacon, you can attempt to grill them on the grill, however you will get a bunch of grease in the fire which will cause a flame up and will burn you bacon. If you put a frying pan on the grill and fry you bacon you have a better chance. Fry the entire pound of bacon so that its nice and crispy. Set aside to cool.
(Clean out your frying pan really well with paper towel, putting the grease in a can or bowl to throw away.)

Step 2:
Slice your 4 yellow onions to where they’re about ¼ inch thick and look like rings. Add the ¼ cup of Olive Oil to the frying pan and slowly add the onions in. Using a set of tongs, mix well to get the oil through out the onion rings. After 2 minutes, add 2 tablespoons of Worcestershire sauce and 1 teaspoon of Garlic powder. Mix well and cover, cooking on a low heat, mixing occasionally. When they are soft and brown, they are done. A little burnt wont hurt anyone.

Step 3:
It is best to have a pair of gloves when working with Jalapeno’s. You can roast the Jalapenos two different ways, which ever works for you. (1) You can cut the top off and dig out the ribs and seeds, then put them on the grill to roast or (2) you can put them on the grill whole to roast. The only difference I found is, whole gives it a bit more flavor and warmth to the burger. You will roast the Jalapeno 10-20 minutes depending on whole or hallow. Whole will take 20 minutes and hallow (de-veined) 10 minutes, both rotating every 3 minutes. Keep an eye on them, when it turns a yellow-brownish color they are done. Try not to inhale too much for the fumes will make you cough. When done remove them from the grill and set aside to cool. Don’t forget to stir up your onions!

Step 4:
On a large cutting board shred you Colby Jack cheese, using the large holes on a cheese grader. Yes the entire block, and set aside on a paper plate or in a bowl.

Step 5:
If bacon is cooled, doesn’t take long, chop it up into bits. You want them through out the burger so no bigger than bite size pieces. Set aside on a paper plate or in a bowl. Don’t forget to mix up you onions, you don’t want them to burn.

Step 6:
Mix the ¾ cup of Mayonnaise and 1 tablespoon of Chili powder in a bowl and refrigerate.

Step 7:
Cut up the Avocados, mash them in a bowl. Refrigerate for future use. Onions!

Step 8:
Wash your Tomatoes off and slice them 2 millimeters thick. You will need a total of 6 slices. I use the middle part because it’s a bit juicier.

Step 9:
Wash you head of lettuce really well to get rid of any dirt. You will only be using the leafy green part so you can cut the lettuce in half and use the top part. You will need 6 pieces. Mix your onions.

Step 10:
Now that all of your vegetables are sliced up and mashed up, its time to chop up your Jalapenos. If you have already removed the ribs and seeds then wonderful, you can proceed to chop them up really well. You don’t want them mashed; you want them chopped so they are, again, through out the burger. If you haven’t removed the ribs and seed please do so by following the directions in Step 3.

If your onions are soft, browned, and doesn’t have a crunch from being raw, when you taste it; then they are done and you can remove them from the fire. If they are not done then you might want to turn the fire up a little while you mix up your hamburger meat. Remember to check them.

Step 11:
Mix together your 3 eggs, 4 tablespoons of Worcestershire sauce, 1 tablespoon Garlic Powder, and 1 tablespoon Onion Powder. Add the 2 pounds of 80/20 ground beef and mix well, until all mixture is gone. Slowly add the ¾ cup Bread crumbs. Add in the Bacon, Cheese, and Jalapenos; mix very well.

Grab a hand full of hamburger meat, about 10 ounces. Roll it out into a ball, then flatten it a little to make a hamburger.

Once all six of your hamburgers are shaped you want put them on the grill on High for 30 seconds on each side. After that, turn down the flames to Low, continue to cook for 3-4 minutes on each side or until done.

Step 12:
You can ultimately build the burger anyway you want to, the best I found to where everything doesn’t fall out is by the following. Going from bottom to top:
Bottom bun
1 ½ tablespoons Chili Mayonnaise (that’s chilling in the fridge)
Slice of tomato
A tablespoon of mashed avocado (that’s also chilling in the fridge)
Piece of lettuce
The Burger
2 tablespoons of the sautéed Onions
Top Bun

Hope you Enjoy!